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Winter pickles are a celebration of the season’s freshest produce. With the season bringing an abundance of fresh produce like carrots, radishes, turnips, and green chillies, it’s the perfect time to create pickles that capture the season's essence. The cold weather helps in the fermentation process, enhancing the flavours and preserving the pickles for months.
These pickles not only add variety to meals but also provide warmth and nutrition, thanks to the use of spices and oils. Traditional oils like mustard or sesame act as natural preservatives, while ingredients like vinegar and jaggery add tangy and sweet notes, creating a balance of tastes.
Video Credit: NishaMadhulika
From the tangy amla pickle of the north to the spicy garlic pickle of the south, each recipe reflects its region's culinary traditions and seasonal bounty. Winter pickles are more than just condiments; they are a testament to India’s love for bold flavours and ingenious cooking techniques, making every meal a delightful experience. More than just condiments, winter pickles are a testament to the ingenuity of Indian kitchens, preserving the season’s bounty in jars of flavour and tradition.
Amla Pickle, North India
Amla, or Indian gooseberry, is a superfood widely available during winter. Known for its tangy and slightly bitter flavour, it is often pickled in mustard oil with a blend of spices like fenugreek, fennel, turmeric, and red chilli powder. The mustard oil not only acts as a preservative but also enhances the pickle's pungent flavour. Amla pickle is also a health booster, rich in vitamin C and antioxidants, making it a must-have during the cold months. This pickle pairs exceptionally well with parathas, khichdi, or even a simple bowl of curd rice.
Gobhi Gajar Shalgam Achaar, Punjab
This Punjabi classic is a vibrant mix of cauliflower (gobhi), carrots (gajar), and turnips (shalgam). The vegetables are chopped into bite-sized pieces, blanched, and then marinated in a tangy mixture of mustard seeds, jaggery, and vinegar. The jaggery imparts a subtle sweetness, while the vinegar adds a tangy punch, creating a perfect balance of flavours. This pickle is often sun-dried to enhance its shelf life and deepen its taste. It is a staple in Punjabi households during winter, served alongside stuffed parathas or hearty curries.
Lemon Pickle, South India
In South India, lemon pickle is a household favourite, especially during winter. Fresh lemons are quartered and preserved with rock salt, chili powder, and sesame oil. The lemons are allowed to ferment for weeks, during which they soften and develop a tangy, spicy, and slightly bitter flavor. Sesame oil adds a nutty aroma, while the spices create a robust taste. This pickle is a versatile accompaniment, enjoyed with everything from plain steamed rice to dosa and idli. Its long shelf life makes it a practical choice for the colder months when fresh produce might be less accessible.
Green Chilli Pickle, Rajasthan
Rajasthan's love for bold, spicy flavours is evident in its green chilli pickle. Made with fresh green chilies, mustard seeds, fennel seeds, and mustard oil, this pickle is a fiery addition to any meal. The chillies are slit and marinated in the spice mix, which is then soaked in mustard oil to preserve the flavors. The use of mustard oil not only enhances the heat but also acts as a natural preservative. This pickle is often enjoyed with bajra rotis, dal, or khichdi, providing a spicy kick that’s perfect for warming up during winter.
Radish Pickle, Kashmir
In the chilly valleys of Kashmir, radish pickle, or "mooli achaar," is a winter specialty. Fresh radishes are sliced, sun-dried, and then pickled with mustard seeds, red chilli powder, and mustard oil. The drying process gives the radishes a chewy texture, while the mustard oil adds a rich, earthy flavour. This pickle is often served as a side with rice-based dishes like yakhni pulao or simple steamed rice. The bold, tangy taste of this pickle perfectly complements the hearty meals typical of Kashmiri winters.
Garlic Pickle, Andhra Pradesh
Garlic pickle, or "vellulli pachadi," is a bold and spicy condiment from Andhra Pradesh. Whole garlic cloves are peeled and cooked with tamarind pulp, red chili powder, and sesame oil, creating a tangy and aromatic pickle. The tamarind lends a sour note, while the sesame oil and spices bring warmth and depth. This pickle is a staple in Andhra households, often served with steamed rice and ghee or as an accompaniment to idli and dosa. Its robust flavours make it a winter favourite, providing a burst of heat and zest to meals.
Carrot And Ginger Pickle, Bengal
This quick and flavourful pickle from Bengal combines the natural sweetness of carrots with the sharp, spicy notes of ginger. The ingredients are julienned and marinated in a mixture of mustard oil, salt, and a hint of sugar. Sometimes, nigella seeds (kalonji) are added for an extra layer of flavour. This pickle is ready to eat within a few days and is often served as a side with Bengali meals. The balance of sweet and spicy flavours makes it a refreshing yet warming addition to winter dishes.
